Soup recipe for 4 people, takes only 25 mins; recipe has olive oil, sausage, red onion, garlic clove, chilli flakes, cavolo nero, cannellini beans, chicken stock cube and lemon.
Cavolo nero, meatball & cannellini soup
Course: Soup
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 3 garlic cloves, crushed
- Olive Oil: 2 tbsp olive oil or rapeseed oil
- Red Onion: 1 red onion
- Lemon: 1 lemon, zested, plus juice of 1/2
- Chilli Flakes: 1/2-1 tsp chilli flakes (optional)
- Chicken Stock Cube: 1 chicken stock cube
- Cavolo Nero: 200g bag cavolo nero, kale or other hardy greens, chopped
- Sausage: 6 sausages (we used Cumberland)
- Cannellini Beans: 2 x 400g cans cannellini beans
Directions
- Heat the oil in a large pan and squeeze the sausagemeat into the pan in rough meatball shapes - you should get about five meatballs from each sausage. Discard the sausage skins.Frythe meatballs until browned all over, then scoop onto a plate. Add the onion to the pan and cook for about 8 mins until softened, then stir in the garlic and chilli flakes (if using) and cook for a further minute.
- Add the remaining ingredients to the pan along with the meatballs and 700ml hot water. Season and stir, then cover and simmer for 8-10 mins until the greens have wilted and the meatballs are cooked through. Add a little more water if you want a soupier consistency. Serve in shallow bowls with crusty bread.
